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Turkey Cutlets Recipe

My mom serves this savory French dish for holidays, special occasions and when she entertains out-of-town company. The turkey is moist, and the sour cream sauce delicious.—Emma Rea, Columbia, South Carolina

TOTAL TIME: Prep/Total Time: 30 min.YIELD:4 servings

Ingredients

1 package (17.6 ounces) turkey breast cutlets

1 tablespoon canola oil

3 tablespoons butter, divided

3/4 cup water, divided

1/4 cup unsweetened apple juice

2 teaspoons chicken bouillon granules, divided

1/4 teaspoon pepper

1 cup (8 ounces) sour cream

1 pound fresh mushrooms, chopped

Hot cooked rice

Directions

1.In a large skillet over medium-high heat, cook turkey in oil and 2 tablespoons butter until golden brown and no pink remains; drain. Remove and keep warm.

3. Meanwhile, in another skillet, combine the remaining butter, water and bouillon; cook and stir over medium heat until bouillon is dissolved. Add mushrooms; cook for 10 minutes or until liquid has evaporated. Serve turkey over rice; top with cream sauce and mushrooms.
Yield: 4 servings.